Brunch at Solace and the Moonlight

There’s nothing better than a weekend getaway complete with really good food. However, you don’t even need to actually “get away” to drive to Encinitas for weekend brunch. From the center of Orange County, it should only take about an hour before you’ll be in this quaint little town dotted with thrift stores and coffee houses.

The restaurant is a little hard to see sitting almost right on the train tracks between Coast Hwy and Vulcan along E Street. I circled around several times before finding a spot on the street two blocks away. Once inside, you’ll be sitting on the deck of Chef Matt Gordon’s Solace and the Moonlight enjoying a leisurely meal while basking in the sun.

20141102_094524

We started our Sunday brunch (it is also offered on Saturdays) with some Warm Cheddar & Chive Biscuits ($7), made in-house and served with a fragrant orange honey butter, and a piquant smoked tomato jam.

biscuits

I am so happy to see non-traditional brunch items featured as well. Fried Green Tomatoes ($11) are perfectly crispy on the outside with a lovely corn meal crust. The slices sit on top of a thick-chop chimichurri topped with salsa fresca and drizzled with a creamy ancho chile aioli. We enjoy it tremendously and agree it is a great plate for the table to share.

fried green tomatoes 2

I will most often than not order mussels when I see them. The menu’s Steamed Black Mussels ($14) comes in a smoked tomato butter, however, it is rather deceiving because even though there might be butter in the sauce, it is not a butter. In fact, it is a luscious smoked tomato soup which we eat with a spoon, after we’ve finished off the plump meaty mussels. Not to waste any of it, we then soaked up the remainder with the toasted baguette slices from one of San Diego’s premier bakeries, Bread & Cie.

20141102_100653

There were two soups available: Clam Chowder ($4 cup/$5.50 bowl) with bacon, clams, potatoes and topped with a crispy house-made oyster cracker garnish is decent, however, it was the Creamy Tomato-Fennel Soup ($3.50 cup/$5 bowl) which won me over. The Aleppo pepper crema drizzled on top adds a slight kick to the beautifully tart soup.

soups

What I love about Solace and the Moonlight is that there is something for everyone. If you’re wanting a hefty meal, or trying to nurse that hangover with something incredibly substantial, then their signature Kitchen Sink ($14.50) is definitely your choice. The sausage gravy is infused with smoked paprika, cayenne, ancho chile and chipotle, giving it layers of flavor, without adding too much heat. There is only a hint from the cayenne at the end which is good news for those who aren’t fans. If you don’t order the cheddar biscuits, then you’ll enjoy it on this plate along with runny fried eggs, Niman Ranch pork sausage and brown sugar slab bacon.

kitchen sink

Pescatarians can choose Wild Sockeye Salmon Benny ($16) served on cheddar biscuits with poached Eben-Haezer eggs, sauteed spinach, ancho chile Hollandaise and breakfast potatoes. I loved everything about this dish except the skin left on the salmon. It is not seared, therefore, does not impart a crispy element to the dish, and adds fishiness to the final product.

salmon benny

Your server will tell you to order the Best Darn Buttermilk Cinnamon Roll ($3.75) because they run out, usually by noon. The cream cheese icing is ample and the Butter Pecan Sauce ($1) sweet. I suggest asking to have it on the side.

cinnamon bun

But it is the Lemon Ricotta Pancakes ($10.50) which blows this non-sweet palate away. Fluffy, light pancakes are hinted with lemon and moreso enhanced by the strips of candied lemon zest tossed on top. Fresh raspberries are always the best pairing for lemon and there are a few thrown in for good measure. I did not even need the maple syrup to enjoy these absolutely delightful pancakes.

lemon ricotta pancakes

Regardless how big or large your group is, there is something for everyone, including various areas to sit in. We loved the “spool” table on the patio and I would like to sit on the large community table on a future visit with a group of friends. Service is great and the atmosphere inviting. Now, I’ll have to come back and try the dinner menu!

Solace and the Moonlight
25 E East Street
Encinitas, CA 92024
Tel: 760-753-2433

Solace and the Moonlight on Urbanspoon

Counterpoint San Diego is right on point

It isn’t often I walk away from a meal that makes me feel so utterly happy inside. A meal that is consistently good — no, great! — and the food, service, everything about the entire experience is simply top notch. This is one of those times.

Counterpoint in San Diego’s Golden Hill neighborhood has been in business for five years and I’m not surprised that the place is pretty packed on a Saturday night. The atmosphere is casual but absolutely inviting, with a great soundtrack of 70s and 80s’ hits playing one after another on the night of our visit.

20141101_170628

We start with some cocktails: Florida Canyon ($9) to satiate my thirst for tequila, and Counterpoint Gin & Tonic ($9) simply because I am intrigued by the house made tonic paired with the restaurant’s take on the traditional Plymouth gin and tonic. The Rancho Allegre Blanco tequila libation, with pineapple, ginger, sage and lime juice is great, but the gin and tonic wins hand down – I finish it quickly.

cocktails

Owner Cam Fomby walk by and stopped to chat for a few minutes. I have many questions which I ply him and he graciously answers them all. An ex-marine with no prior restaurant experience, I am curious, and at the same time, intrigued. He is passionate, that’s for sure, and he is definitely excited about chef Rose Peyron, previously at Alchemy, where I enjoyed a great meal earlier this year. But is is when Fomby tells me all he wants is in “making ordinary things, extraordinary” that my ears perk up and I keep this at the back of my mind throughout my meal.

Our first course of Burratta Salad ($12) arrives with arugula, tomato, dollops of gooey burrata, and smoked almonds. The unique element on the plate is the accompanying leek-bread pudding croutons made in-house – words which will resonate throughout the post.

burata

Next is Southern Fried Cauliflower ($7) with perfectly fried florets first soaked in a buttermilk marinade, then seasoned with creole spice. The coating is light but flavorful. The honey-hot sauce is slightly sweet with a lovely kick at the end. Pair everything together and it is a delicious mouthful. Definitely a must-order!

fried cauliflower

I always order rillettes because I love it, so Beef Cheek Rillettes ($8) — made in-house — is in order. The smoked beef cheek arrives topped with tomato confit in a mason jar. Toasted baguette — from Bread & Cie, one of my favorite bakeries in San Diego – is a lovely vehicle for the rillettes. Add a little of the grain mustard served alongside.

rillettes

Pickles are near and dear to my heart — anything salty and sour actually — therefore Pickle Jar ($5) is not to be missed. A creative assortment of house-pickled vegetables and fruit, which include blueberries, grapes, carrots, wax and cannellini beans, which surprised even me. I’ve never eaten a pickled blueberry or grape before and the taste is strange upon first bite, but it quickly grows on you. An ideal palate cleanser after the unctuousness of the rillettes.

picked vegetables

At this point I am losing the light very quickly and am never thoroughly happy with my photos when there is a lack of natural lighting. So from here on out, the photos won’t be as pleasing, but the food continues to tantalize.

Mac n Cheese ($8) using orecchiette pasta and house-smoked aged cheddar, is rich and decadent. The cheese adds a hint of smokiness without overpowering. The best part is enjoying the left-overs a few days later.

mac n cheese

One of the most over-used vegetables right now is Brussels Sprouts ($7), but I have never been happier eating the ones here. My son takes one bite and says “these are way better than yours” and I’ll have to agree with him. Fried to a perfect char, they are then tossed in a kimchi sauce with a hint of sambal. Those are staple ingredients in my fridge but I don’t have the creativity to step outside of the bacon or pancetta box when it comes to preparing Brussels sprouts. This is one of the best things I’ve eaten in quite some time — simple and addicting.

kimchi brussels sprouts

Moving on to entrees, the Smoked Duck Sausage Pasta ($15) is a definite hit. The sausage is made in-house with the right amount of seasonings and the ideal texture I want when it comes to sausage. A light lemon cream sauce coats the pappardelle (made fresh by Assenti’s Pasta in Little Italy) tossed with roasted mushrooms, a handful of arugula and shaved parmagiana reggiano. Absolutely to die for!

duck sausage

Sausage lovers can revel in Bangers & Mash ($15) — yes, the bangers are made in-house — with creamy brown butter mashed potatoes and a succulent onion-bacon stout jam. A heavenly, but immensely filling dish quintessential for the cooler weather. Is it bad I just want a few of the sausages and a side of those Brussels sprouts and call it a night?

bangers and mash

Beef Tongue Pastrami Sandwich ($13) is one of those things which can either be really good, or really bad because everyone loves pastrami, but tongue? The thinly sliced tongue is sandwiched between a rye roll along with sauerkraut, Swiss cheese, spicy aioli and house pickles. The flavor profiles come together so harmoniously and I wish I have more room to take another bite. I end up eating it for lunch the next day after warming it up a tad in the toaster oven. Still good! And don’t forget the generous portion of house-made black pepper chips which sits alongside. You won’t be able to stop eating even half way through.

tongue pastramiIt has definitely been a while since my last encounter with a little restaurant where the chef takes pride in creating as much of the menu in-house as possible. Counterpoint is definitely impressive with tasty cocktails and solid fare, most of which are familiar, but take on a different approach. I think the menu is a clear indication that Cam Fomby’s vision of ordinary things being extraordinary has come to fruition. We will be back, my son will make sure of it.

Counterpoint
830 25th Street
San Diego, CA 92102
Tel: 619-564-6722

Counterpoint on Urbanspoon

Mesa’s new chef delivers a respectable menu

The last time I dined at Mesa was about three years ago — maybe more — when a group of us came here for dinner and drinks after the OC Auto Show. The only thing I took away from that experience was, well not much, seeing I never returned again.

A few weeks ago, a friend asked me to dinner at Mesa and I’d be lying if I said I was excited. However, that soon changed when I find out that the new chef, Niki Starr, is from the same school — maybe “family” is a better word — as some of my favorite young chefs in OC, including Aron Habinger and Joshua Han.

(photo below courtesy of Mesa)

8

We were presented first with an amuse bouche of steak tartare. After the first bite, I already knew this meal would go in a very positive direction. It was perfectly seasoned, and there were inclusions of ingredients which made it a little different from all the other steak tartares out there. Besides chives, there was watermelon radish to give the tartare both color and texture. The minute I tasted the mayo, I knew it was Japanese Kewpie mayo — the only mayo I have in my home — and a sprinkling of togarishi added a touch of heat to the finish.

(all food photos courtesy of Bobby Navarro)

tartare

Our first course of Beet Salad ($10) comprised roasted gold and red beets, nice chunks of Humbolt Fog blue to give it an element of saltiness, and an array of citrus which cleansed my palate between each bite. The orange and grapefruit were expected, but the one meyer lemon segment was definitely a surprise, making us giggle as the tartness surprised both my friend and I simultaneously. The prosecco vinaigrette is light and does not overwhelm, while the pistachio dust added a textural component to the dish.

beet salad

If you only order one dish at Mesa, make it Chef’s Spanish Style Mussels ($16). It was fun to watch as the sizzling hot plate makes its way from the kitchen to you. Black Prince Edward Island mussels with slivers of bilbao chorizo, tossed in a white wine sauce possess hints of smoked paprika, and is not to be missed. The flavors were intoxicating and you’ll want to soak up the juices with the grilled bread from OC Baking Company served on the side.

mussels

But perhaps, the simplest of all items is always the best. Holiday Sliders ($12/2pcs) were created in the spirit of Thanksgiving, but instead of turkey, Chef Niki uses shredded duck confit. A smear of potato puree on the mini potato bun serves as a base for the duck and then, it is topped with a festive cranberry orange compote. The sandwich brings the spirit of the holidays closer, but it is the gravy dipping sauce that’s really to-die-for!

turkey slider

Steelhead Salmon ($20) arrives with flaky fish under the crispy skin, and seasoned to perfection. Fire-roasted cauliflower and confit carrots accompany, with a spoonful of  stone ground mustard seed beurre blanc, and finished off with micro dijon.

salmon

I would have been happy after the salmon, but there was one more course to eat. Kurobota Grilled Pork Chop ($22) is drizzled with a smoked blackberry jus prepared using the pork belly braising liquid, and seasoned with a touch of blackberry liqueur. Sweet potato puree and flash fried Brussels sprouts are good accoutrements, adding a hint of sweetness to the pork.

pork

Although dessert isn’t always on my dining agenda, I accept a taste of my friends’ Bread Pudding ($8). Vanilla maple bacon adds a touch of saltiness to balance out the dulce de leche on the plate. I love the variety of textures Chef Niki features on every plate and here, cashew bits add crunch to the softness of the pudding and ice cream.

dessert

Mesa’s reputation of its menu being an after-thought to its libations will soon be a thing of the past if Chef Niki continues at the helm. The food is simple, but packed with appealing flavor profiles which even the fussiest of palates will appreciate. I, for one, was highly impressed by her ability to season her proteins perfectly. In time, the late night gourmands will find their way here and hopefully, change the perception that Mesa is only good as a drinking spot.

Mesa
725 Baker Street
Costa Mesa, CA 92626
Tel: 714-557-6700

Mesa on Urbanspoon

a perfect meal at The North Left

I was never a big fan of The Crosby’s menu, so when it closed I wasn’t too sad about it. However, the restaurant which now occupies that space is a whole new story. Chef Ryan Adams of 370 Common is one of my favorite chefs in Orange County, and when I heard he had taken over, I was excited and pleased because I knew it would be a place where I would love the food and libations as well. If you’re not familiar with the space it’ll be hard for you to see it from the street simply because of the way the light reflects off the windows during the day. It is right next door to the Starbucks if that makes it easier. DSC04221 Chef Ryan spends his time at both restaurants which means he had to elicit the expertise of some trusted members of staff to keep the place going when he isn’t physically there. One of the notable personalities is Chef Aron Habinger, executive chef of The Crosby since its inception until about a year ago. I’m not a gin drinker, but agreed to try Cucumber Gimlet ($10) because I trust everything Chef Ryan does. The cocktail is refreshing with cucumber and lime with a good balance of sour for my palate. DSC04257 Order Salmon Belly ($14) if you are a seafood fan. The cured egg yolk shavings add a wonderful salty component to the delicate fish. The incredible asparagus spears are sous vide in beef fat — yes! how awesome is that — and light salad is refreshing and palate cleansing. A very respectable offering. DSC04265 I’m torn between the over-use of Brussels sprouts on menus and my love for them, but when push comes to shove, I will always order them, especially when they’re crazy good. Brussels Sprouts ($9) is a combination of my favorite flavor profiles — tart and salty — San Joaquin Gold cheese provides the latter. Hazelnuts add a lovely crunch for textural contrast. Divine! DSC04230 Have you ever had fresh chick peas? If not, Garbanzo ($8) is a perfect place to start. Garlic, chile, arugula, mint, what’s not to love? Squeeze some caramelized lime over skillet and it’s an ideal side for sharing. DSC04242 Even though this is a vegetable dish, Mushrooms ($12) is anything but vegetarian. Discs of King trumpet mushrooms are cooked in wagyu beef fat, topped with smoked maitake possessing a rich, robust flavor I can only smile about. DSC04249 If you’re a fan of Three Seventy Common’s fried chicken, then you’re in luck! You don’t have to wait every month to get some. Chicken Nuggets ($15) are just as good as the fried chicken Chef Ryan prepares at his Laguna Beach restaurant. In fact, I might like these just a tad more probably because they’re just that much crispier. The biscuit is amazing and the maple bourbon barbecue sauce is more tart than sweet — can I say I’m in love? DSC04233 A palette of colors makes Sea Bass ($19) not only pretty to look at, but it is equally delicious in my mouth. Charred pickled onions, espelette pepper powder, cauliflower, pistou, shallot soubise — so many flavors, all mouth-popping good. I love the balance of acid in every dish. Here, the pickled onions are just intoxicating. I want a bowl of it! DSC04253 Scallops $18) with smoked paprika, chorizo, roasted corn, popcorn — yes, popcorn — avocado and lemon is sublime. Now, there are two things I will always order when I see them on a menu. Scallops is one of them. The mollusks are cooked to perfection and the use of avocado works surprisingly well, although I’m not sure about the popcorn. I didn’t dislike it, I just wasn’t sure if adding that texture component was necessary. DSC04270 I don’t need dessert at the end of meal, but when it tastes like this, I say, “bring it on”. Strawberries ($9) is not as simple as it sounds. I have nothing but praise for Chef Andrea Guzman because she got me to take more than one bite — actually, I ate half of this bowl. But then again, panna cotta is one of my favorites and this is exceptionally smooth and the consistency is spot on. The strawberry granita adds some texture, while the cereal adds crunch. This is my kind of dessert and one of the simplest, yet most memorable, I’ve ever eaten. Bravo! So there you have it. The North Left is open and it is good. Really good. Grab a few friends and head on down. Sip on some cocktails, share some bites. I am confident you won’t regret it.

The North Left 400 N Broadway Santa Ana, CA 92701 Tel: 714-543-3543

The North Left on Urbanspoon

Watertable wins my heart on so many levels

Watertable at the Hyatt Huntington Beach has been open around three months, and I’ve already visited seven times. To say I am falling in love with this place is an understatement. If you were a regular visitor of The Californian, you won’t recognize the space. There is not a shred of the former decade-old restaurant to be found.

DSC02680

The only way I can describe Watertable is a sprawling hacienda-style mansion featuring Andalusian themes. Regardless of what you call it, the restaurant is a sight for sore eyes and my photos definitely does it no justice. It’s something you will have to step inside to really soak in what I’m talking about.

DSC02672

The metamorphosis is stunning, no expense spared, the intricacies and details are elaborate, but yet, classy and not over-the-top. There are many ways to enjoy Watertable beginning with “the library” to the adjacent gastro-bar, where a different menu may be enjoyed as opposed to the dining room menu offered in the various rooms which lie ahead — including the outside patio and the corridor with iron arches.

DSC02679

I can truly say, during each of my visits, I have sat in different rooms including “Sofia’s Room”, named for the lady in the painting hanging on the back wall. However, my favorites are the “lounge” situated to the right of the namesake watertable extending as high as the ceiling, proudly situated in the middle of the dining room. This is where all the water you drink comes from.

DSC02671

We always begin with a few cocktail selections which you will find featured on Watertable’s interactive menu. It is a difficult task deciding on one because there are just so many of them, all enticing and beautiful — cocktails average $12.

DSC02685

On many occasions we have selected the Old Fashion, or the HB Old Fashion. Then there is the Water Table, also pleasing, leaving a slight sweet finish on the tongue. The one signature tequila cocktail is delicious, with a hint of smokiness from the mescal, but presentation is dated.

DSC02541

On another occasion we have the light but refreshing version of the Moscow Mule, aptly named California Mule.

DSC04029-001

My favorite thing to do is sit in the bar area. There, you will be able to enjoy Watertable in all its glory. Start with a few selections such as the Bar Jars ($5/each) which are served with piping hot epi baguettes baked in-house and brushed with butter. Make sure you don’t over indulge as it is very easy to do. Leave some room for other delectables.

DSC04026

One of my favorites has been the Herb Grilled Baby Lamb Chops ($14). These succulent chops are served with a sweet onion chorizo-potato hash. Pick them up with your fingers and dig right in. You know I am not able to resist these when I have ordered them on every single visit — well except lunch but I’ll talk about that later.

DSC02548

Creamer Potato Cakes ($9), is a carb-lover’s dream. An alternative to French fries, these twice-fried potatoes are crispy on the outside with a soft interior. Even more delectable with a quick dunk into the rich, creamy truffle dip, it’s more like a “smashed-potato” rather than “cakes”. Regardless, they’re really good!

DSC02546

Baja California Yellowtail Crudo ($12), a vibrant palette of colors from pickled cauliflower, avocado, sweet peppers and micro mustard sprouts, creates a picturesque bounty, but unfortunately needed just a touch more acid and salt.

DSC02559

We were blown away by the sheer beauty of the Iberico and Fig Tart ($11). I’m happy to say, it tasted as delicious as it looked. Iberico ham, crumbled chevre, stone fruit, olive oil and black pepper are laid atop a flaky tart crust. This is a must-try!

DSC04036

In season right now is Organic Melon ($9), featuring compressed watermelon, ricotta salata, ver jus, golden pea shoots, radish, blueberry balsamic and meyer lemon. So simple, yet sublime. The combination of sweet, tart, salty is indescribable on the palate. You’ll just have to try it for yourself.

DSC04054

Don’t forget the Grilled and Chilled Octopus ($16), it is one of my favorites. Make sure you get a bit of the salt sprinkled on to the plate to have the perfect mouthful.

DSC04045

Another item not-to-be-missed item – Grilled White Corn Succotash ($6), an addicting side dish with smoky fire roasted peppers, vibrant baby green peas, and Sriracha butter. It is one of those things I order on every visit.

20140717_200406

Delightful servers — memorable ones include Danielle on one visit, and the delightful Ashley on another — help guide and shape a dining experience with knowledge and humor. Impeccable service and attention to detail makes a meal more enjoyable. We converse often, asking questions and trying to gauge which course of action to follow.

If you are still hungry after all of these, there are entrees to choose from such as the Grilled Veal T-Bone ($45) with roasted shallot, arugula greens, soft polenta, tomato pan jus.

DSC04057

Or, create your own from the “Your Menu” section where you can pair a protein of your choice such as Organic Chicken Breast ($19 6oz/$24 8oz), with a house-made scratch sauce — salbaxitada is amazing — and a side.

DSC02716

When it comes time for desserts, there is a good variety of sweet offerings. The best part is that they change seasonally to ensure optimum flavors in everything you put in your mouth.

If you happen to come during lunch, the menu is limited. There are some salads and a few sandwiches. However, the Chilled Avocado Gazpacho ($6) is what you should come for. It is absolutely breathtaking. Silky smooth avocado puree with chunks of blue lump crab makes for an ample lunch, especially when there are those addicting epi baguettes involved.

DSC03917

Orange County has definitely been waiting for Watertable. It may not know it yet, but once you experience this elegant but unpretentious destination, you’ll understand why. Service is stellar, paired with an incredible menu, this is the very best of everything under one roof. Plus, complimentary valet is offered — what more would you ask for?

Watertable
21500 Pacific Coast Hwy
Huntington Beach, CA 92648
Tel: 714-845-4776

Watertable on Urbanspoon

a long awaited revisit to Quinn’s Old Town Grill

The last time I was at Quinn’s Old Town Grill was seven years ago, and according to my Yelp review dated May of that year, I was not impressed. Last week, some friends decided to gather here for brunch and I was skeptical, but joined in mostly out of curiosity, but also, because I had heard that the restaurant had undergone some changes including a management and staff overhaul.

We arrived at 10am on a Sunday to find the place completely packed in both dining rooms as well as the patio. It was definitely bustling with even the bar stools taken up by customers.

20140622_103817

I wasn’t interested in drinking so early in the morning, but my friends were, so a round of Bloody Marys ($8.75) and Mimosas ($11.95 free flowing) were ordered. The other thing I’d like to mention is that the busboys fill the water glasses up with ice, which is a huge plus. I hate room temperature water and always have to ask for ice. I loved how I didn’t have to do that here.

DSC03351

But I was famished as usual, and could not wait to dig into some food. The kitchen was on the slow side this morning but when the food started to hit the table, I was not disappointed.

One of my usual gauges for breakfast is always eggs Benedict. We decide to steer away from the traditional, and instead, opt for the Irish Benedict ($11.50) with corned beef rather than the Canadian ham we are all familiar with. The corned beef is a great choice — tender, moist, and not overly salty. I loved the hints of citrus in the Hollandaise sauce, something I’m really picky about. My only complaint is the slightly overcooked poached eggs, but overall, I was happy with this dish.

DSC03354

Corned Beef Hash ($10.25) is something I shun because so many restaurants open a can of mush and call it corned beef. These days, there is dog food that is far more sophisticated than a can of Libby’s and just the smell of the canned stuff makes my stomach turn. You won’t have to worry about that here. The generous chunks of house-made corned beef is interspersed with chunks of potatoes — not all smashed together might I add — is hearty and very good. It is what I will compare all corned beef hash to in the future.

DSC03358

I am a huge fan of sausages and therefore, when someone ordered Bangers & Eggs ($10.95) I did not object. The bangers are grilled, albeit required a few more minutes on the flattop, possessed nice flavors and definitely something I would order again.

DSC03371

We could not leave without trying the Chicken & Waffles ($13.50) and it was absolutely stellar, with perfect crispiness on the outside and juiciness on the inside. Why would I need to drive to Roscoe’s when Quinn’s offers up a comparable option so close by? The other thing worth mentioning is that the waffle is indescribably good. I am not a fan of waffles and I could not stop eating it especially slathered with the butter and a drizzle of syrup. The salty sweet gooey softness was addicting.

DSC03366

Since it was brunch, some lunch items were also featured including the very stellar Alaskan Cod Fish & Chips ($14.50/2pc or $15.75/3pc). The fish is nice and flaky, very moist, and I was okay with the amount of coating although just a hint less would be even better. The most impressive thing was the perfectly cooked steak fries. Each piece was browned well and stayed crispy throughout the meal.

DSC03374

The only dish I did not care for was the Patty Melt ($10.95) which comprised of an under-seasoned Black Angus beef patty topped with grilled onions and cheddar cheese. The menu stated Jewish rye bread, but it arrived on white. The entire sandwich lacked flavor and texture, with the bread not completely toasted all the way through. I took the leftovers home, warmed it up in a pan so it crisped up and added some spicy mustard to it. It was definitely far tastier this way.

DSC03372

I am glad my friend lured me back to Quinn’s. The food has definitely improved tremendously. Make no mistake that this is indeed old school dining, even so, a little work to improve the plating is definitely needed in the near future.

Quinn’s Old Town Grill
405 El Camino Real
Tustin, CA 92780
Tel: 714-731-2263

Quinn's Old Town Grill on Urbanspoon